Sautéed Oyster Mushrooms
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These sautéed oyster mushrooms are a masterclass in plant-based simplicity, offering a deep, savoury flavour and a satisfyingly meaty texture. By searing the mushrooms over a medium-high heat, they develop a beautiful golden-brown crust while retaining their delicate, earthy essence. A quick splash of cider vinegar at the end provides a bright acidity that cuts through the richness of the oil, balancing the dish perfectly.
This versatile vegan dish works wonderfully as part of a seasonal brunch or as a sophisticated side for a Sunday roast. Because they are best served at room temperature, these mushrooms are an excellent make-ahead option for entertaining or for adding a boost of umami to a fresh grain salad. They are naturally gluten-free and packed with nutrients, making them a healthy, homemade addition to any meal.
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Ingredients for Sautéed Oyster Mushrooms
1 tablespoon vegetable oil
450g small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar
How to make Sautéed Oyster Mushrooms
Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoons salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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